Flourless Chocolate Chip Biscoff Cookies

Preheat oven to 350ºF.

With the exception of the chocolate chips, mix all the ingredients together until thoroughly combined. Stir in the chocolate chips and refrigerate the dough for 10 minutes.

Line a baking sheet with parchment paper. Scoop the chilled dough into rounded tablespoonfuls and place on the sheet a few inches apart. Bake the cookies for 10-12 minutes until lightly browned. Allow the cookies to cool on the baking sheets for 3-4 minutes and then transfer to wire racks to cool completely.

Note: Although this cookie dough does not add in flour, it is not a gluten-free recipe due to the ingredients in the Biscoff spread/cookie butter spread.